UDC 63

TIPS FOR TECHNOLOGISTS IN THE PRODUCTION OF SEMI-HARD CHEESES WITH PROPIONIC ACID BACTERIA Tips for technologists in the production of semi-hard cheeses with propionic acid bacteria

Published in Dairy industry · Pages 46–48 · Rubric: Information material
DOI: https://doi.org/10.21603/1019-8946-2026-1-75
Received: 12.09.2025 Accepted: 15.01.2026 Published: 09.02.2026